Pasta with Beet, Ricotta Sauce & Toasted Pistachios
30 min
Veggie
81306
For 2 Portions
160 g
pasta shell
150 g
ricotta
30 g
pistachio, unsalted
5 g
chives, fresh
2
beet, raw
1
shallot
4 tbsp
olive oil
2 tbsp
white wine vinegar
pepper
salt
1. All set?
2. Peel and dice beets.
3. Cook beets in boiling, salted water until tender — about 10 min.